Pesto

My dad worked out this well-balanced and flavorful recipe. Last time I made it, I used all the leaves from a 4 oz container of basil. It worked great.

3 oz basil by weight washed and dried use only the leaves

1/2 c pine nuts lightly toasted

1/2 c olive oil

1/4 c Parmesan grated

4 cloves garlic (if you roast the garlic, it makes the pesto less piquant)

Mix all ingredients in a food processor and chop for a few seconds. Then add oil and process to desired consistency.